Sift together flours with wheat germ, salt, cinnamon, baking powder and baking soda, set aside.
In a separate bowl, whisk together soymilk with eggs, yogurt and vanilla. Mix wet and dry ingredients together. Stir in walnuts. Heat pancake griddle or skillet over medium heat and brush lightly with canola oil. Place a quarter cup of batter on the griddle and sprinkle with blueberries.
Cook 2 minutes, or until golden. Flip and cook 1 minute longer. Repeat until all the batter is gone.
Serve warm topped with your favorite combination of almond butter, peanut butter, sliced bananas, fruit spread or maple syrup.